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20 minute dinner recipes

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Tyropites (Cheese Triangles)


From EatingWell:  November/December 1995

Combining nonfat yogurt cheese (or low-fat cottage cheese) with crumbled reduces the fat, yet still yields a full-flavored result in these cheese-filled phyllo triangles.

24 triangles | Active Time: 45 minutes | Total Time: 1 1/2 hours



  1. Preheat oven to 350°F. Position rack in upper third of oven. Coat a baking sheet with cooking spray.
  2. Stir together yogurt cheese (or cottage cheese), feta, egg white, parsley, Parmesan, breadcrumbs, salt and ground red pepper in a bowl.
  3. Set the stack of phyllo sheets to one side of the work surface; keep covered with a damp towel as you work. Working with one sheet at a time and with a long edge toward you, brush the first sheet of phyllo lightly with some of the oil. Top with a second sheet of phyllo and brush lightly with oil. Cut the phyllo vertically into 6 equal strips.
  4. Place a heaping teaspoon of the cheese filling at the bottom of each phyllo strip. Fold one corner of the strip up and over the filling, then continue to fold the strip loosely (as you would fold a flag) to form a neat triangle. Place the triangles on the prepared baking sheet. Repeat 3 more times with the remaining sheets of phyllo and filling. Brush the tops of the triangles lightly with the remaining oil. Make a small slit in the top of each triangle with a sharp paring knife to allow steam to escape. Bake the triangles until they are golden brown, 25 to 30 minutes. Let cool for 5 minutes before serving warm.


Per 2 pieces : 100 Calories; 4 g Fat; 2 g Sat; 2 g Mono; 3 mg Cholesterol; 10 g Carbohydrates; 4 g Protein; 0 g Fiber; 169 mg Sodium; 26 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 fat

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